Our quick version of pizzaiola is brimming with Italian flavors: tomatoes, mozzarella, and oregano. Serve it with a side of your favorite pasta. This dish cooks all in one skillet.
Everyday Food, November 2003
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
- 4 small eye of round steaks, (each 6 ounces and 3/4 inch thick)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 tablespoon chopped fresh oregano, (or 1 teaspoon dried), plus more for garnish
- 2 ounces fresh mozzarella, cut into 1/4-inch cubes (1/3 Cup)
- Generously season steaks on both sides with salt and pepper. Heat oil in a large skillet over high heat. Working in batches if needed to avoid crowding pan, add the steaks, and sear until browned, 1 to 2 minutes per side; transfer to a plate.
- Reduce heat to medium; add garlic. Cook, stirring, until golden, about 1 minute. Add tomatoes and oregano. Cook over high heat until sauce is thickened, scraping up browned bits from bottom of pan with a wooden spoon, 8 to 10 minutes.
- Return steaks and any accumulated juices from plate to skillet; cover, and cook until steaks are just heated through, 1 to 2 minutes. To serve, transfer steaks to plates, and top with sauce and mozzarella; garnish with more oregano.
For a spicier topping, add crushed red pepper with the garlic. We chose inexpensive eye of round for this recipe, but you could use any other small steak, such as minute steak. Chopped fresh tomatoes (about two pounds) also work well in place of the canned ones.
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